Pecan Rosemary Shortbread Cookies

These Rosemary Pecan Shortbread cookies are incredibly easy and are made with a few simple ingredients. They’re buttery, sweet but not too sweet, and nutty with a little hint of savory herb flavor from the rosemary. These shortbread cookies are great with a cup of coffee or tea, on holiday dessert tables, in gift baskets, or as an after dinner treat.

Author: Cooking with Conks

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Servings: 24 servings

Calories: 177 kcal per serving

Ingredients

2 ¼ cups - all-purpose flour
1 cup - butter
¼ cup - granulated sugar
½ cup - brown sugar
¼ teaspoon - salt
1 cup - pecans
1 teaspoon - rosemary

Instructions

In a bowl, cream butter with the brown and granulated sugars using an electric beater.
Mix in the flour and salt until incorporated, then mix in the pecans and rosemary, careful not to overmix or the cookies will become tough.
Place the dough onto a lightly floured surface and press it into a rectangular shape using your hands.
Roll out the dough to between ¼ and ½ inch thick using a rolling pin. You can use your hands or a bench scraper to periodically straighten out the sides/edges of the dough so that it stays in a rectangular shape. Cut it into 24 rectangular or square cookies.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes or up to overnight.
When ready to bake, preheat the oven to 325°F and line a baking sheet with parchment paper. Remove the dough from the fridge and place the cookies on the baking sheet, making sure they're about an inch or two apart. You may need to bake in batches.
Bake the cookies for 16 minutes, or until you can just see the bottom edges of the cookies turning golden brown. Remove the cookies from the oven and let them cool completely before eating.

Nutrition